Oatmeal Griddlecakes

8 Sizzlean® Breakfast Strips
1½ cups uncooked rolled oats
2 cups milk
1 cup flour
2 tbsp. brown sugar
2 tsp. baking powder
1 tsp. salt
3 eggs, lightly beaten
¼ cup margarine, melted, cooled
Pancake syrup

Cook Sizzlean® strips according to package directions. Dice and set aside.
Mix oats and milk in large bowl and set aside until all milk has been absorbed.

Combine flour, brown sugar, baking powder and salt in small bowl. Add eggs and
diced Sizzlean® pieces to oat mixture; mix well. Stir in flour mixture.
Add margarine stir only long enough to blend batter. Do not overmix.

Lightly grease griddle or heavy skillet and heat over medium heat until water
drop flicked onto in “dances” and instantly evaporated. Pour or ladle
batter into pan to form 3½” diameter pancakes. Cook 2 to 2 minutes until
small bubbles forms on pancakes surface and begin to break.

Flip over and brown other side. Stack cooked pancakes on heated platter and
keep warm. Repeat cooking procedure using remaining batter. Serve pancakes
hot with pancake syrup and additional cooked Sizzlean® strips, if desired.

Makes 5 servings